Tofu and Vegetable Loaf
Serves 6 to 8
This hearty loaf combines tofu with onions, carrots, garlic and parsley and bakes up firm and sliceable. Try adding any of the following to make this vegetarian take on a classic comfort food even more delicious: ground cumin, garlic powder, onion powder, cayenne pepper, or dried basil, oregano or thyme. Top slices of the tofu loaf with vegetarian mushroom gravy, or pair them with brown rice or quinoa pilaf.
Ingredients:
1/4 cup extra virgin olive oil
1 small yellow onion, chopped
1 large carrot, chopped
2 cloves garlic, finely chopped
1/4 cup parsley, finely chopped
2 pounds firm tofu
1 cup dried bread crumbs, preferably whole wheat
1/2 cup ketchup
1 to 2 tablespoons tamari soy sauce
1/2 to 1 tablespoon vegetarian Worcestershire sauce
Olive oil cooking spray
Method:
Preheat oven to 350°F. Heat oil in a medium pot over medium low heat. Add onions, carrots, garlic and parsley and cook for 10 minutes, stirring often. Meanwhile firmly press tofu between layers of paper towels to remove as much liquid as possible. Crumble tofu into the bowl of a food processor, then add bread crumbs, ketchup, tamari and Worcestershire sauce and blend until completely smooth. Transfer tofu mixture to a bowl, then stir in the onion mixture. Add any additional seasonings that you desire.
Spray a 9-inch loaf pan with cooking spray, then spoon the tofu mixture into the loaf pan, patting it down evenly over the top. Bake, uncovered, for 1 hour, or until deep golden brown and firm to the touch. Cool the loaf for easier slicing before serving.
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Topic: Tofu and Vegetable Loaf (Read 3502 times)
